When chefs treat themselves to a restaurant with two atmospheres
It's a formula that's winning over more and more restaurateurs: opening two restaurants at the same address. Between a new business model and ecological awareness, chefs all over France have various reasons for opting for this organization.
A legendary address at the gateway to Saint-Émilion for thirty years, the Château-Hôtel Grand Barrail has just reopened its doors after a complete overhaul by architect Jean-Philippe Nuel. Gault&Millau went to discover it.
Is sugar a thing of the past? Not necessarily, but one thing's for sure: all pastry chefs are lightening the load. Whether the motivation is dietary, ecological or opportunistic... it doesn't matter, the wave is here. Proof with 5.
